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Roasted Butternut Squash Soup And Curry Condiments

One of the most diverse dishes as far as flavor is concerned, great for a winter night.

Serves 6people
lb butternut squash, peeled and seeded
yellow onions
mcintosh apples, peeled and cored
tbsp good olive oil
kosher salt and freshly ground black pepper
cups chicken stock, preferably homemade
tsp good curry powder
condiments for serving
scallions, white and green parts, trimmed and sliced diagonally
flaked sweetened coconut, lightly toasted
roasted salted cashews, toasted and chopped
diced banana
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

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